Chef de Partie

Radisson Hotel Group; Cape Town; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A prestigious hotel chain in Cape Town is seeking a Chef de Partie to oversee the kitchen department and ensure the highest culinary standards. The ideal candidate will have a Matric Certificate and a chef diploma, with 3-4 years of experience in a luxury environment. Responsibilities include managing staff, quality control, and menu planning. Join a vibrant team dedicated to creating memorable guest experiences.

Qualifications

• 3-4 years practical kitchen experience in a luxury hotel environment.
• Basic administrative and computer skills necessary.
• Knowledge of kitchen hygiene standards.

Responsibilities

• Manage kitchen department and staff resources.
• Ensure smooth running of functions and deadlines are met.
• Supervise quality control and preparation of dishes.

Skills

Creative

Proactive

Self-motivated

Good interpersonal skills

Ability to manage workload

Strong culinary skills

Education

Matric Certificate with pass

Chef diploma

Job description

Job title: Chef de Partie

Job Location: Western Cape, Cape Town

Deadline: October 17, 2025

Job Description

• We are currently seeking a Chef de Partie to join our vibrant team. At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.
• As a Chef de Partie, you infuse our culinary team with a fresh wave of creativity, an insatiable appetite for learning, and a burning passion for the artistry of gastronomy.
• Effective management of kitchen Department and staff resources through Systematic controls, effective delegation and supervision in accordance with Company Procedures and Standards.
• Daily and forward planning and follow through of all MEP and ordering to ensure the smooth running of functions and all deadlines are met.
• Supervision of quality control, presentation and preparation of all banqueting / a la carte dishes.
• Staff development and training, effective implementation and monitoring of controls and systems to ensure consistency
• To support the Food cost target, with control of wastage and productivity to ensure maximum profit - ie casual labour, departmental expenses, Bi monthly stock takes and O / E counts
• To be aware of all health and safety regulations, fire procedures and hygiene laws
• To support the GSI targets as agreed with the Executive Chef
• To practise the Radisson collection Core values
• To ensure that revised or new standards are upheld and maintained in product
• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.
• Delivers on departmental plans and objectives, where hotel initiative & targets are achieved.
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships whilst promoting the company culture and values.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Qualifications

• Matric Certificate with pass and chef diploma
• Must have 3-4 years practical kitchen experience in a luxury hotel environment.
• Creative, Proactive, self-motivated and flexible Individual with good professional work ethic.
• Use initiative, takes on responsibility and problem solving and who is accountable for his / her actions
• Good interpersonal skills and communication, guest relations.
• Flexible and reliable
• Ability to manage and work with high volume work load and pressure.
• Ability to manage, plan and delegate to staff ensuring deadlines are met.
• Ability to assess quality control and adhere to service standards
• Ability to clearly define productivity standards with quality requirements and methods required to obtain them
• Basic administrative and computer skills necessary – ordering, handovers, “check” system, MEP lists, SOP files.
• Employee Relations and Staff development. with a hands on approach
• Assist in Menu Planning, controls and implementation of all new menus and promotion events
• Assist with inventory stock counts
• Knowledge of kitchen hygiene standards.
• Creative flair, and sound cooking skills
• Proven experience in a relevant role in a busy kitchen
• Strong culinary skills and knowledge of food safety and hygiene regulations
• Hands-on approach with a can-do work style.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Cook / Catering / Confectionery jobs